Steps to Prepare Speedy Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hyderabadi prawns dum biryani with raita & komola bhog. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have hyderabadi prawns dum biryani with raita & komola bhog using 35 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:

1. Prepare Fresh Prawns: (Shelled & Cleaned)
2. Make ready Salt
3. Get Turmeric Powder
4. Take Fresh Lemon Juice
5. Get Red Chilli Powder
6. Take Cooked Basmati Rice
7. Prepare Water (Hot): To cook the Rice
8. Prepare Bay Leaves
9. Make ready Cloves
10. Get Black Peppercorns
11. Take Green Cardamoms
12. Get ” Cinnamon Stick: (Split into 2 halves)
13. Take Green Chillies
14. Prepare Black Cardamoms
15. Get Cherry Tomatoes
16. Take Fresh Lemon Juice
17. Get Sugar
18. Take Onions: Finely Chopped/Sliced
19. Get Tomato: Finely Chopped
20. Get Cumin Powder
21. Get Coriander Powder
22. Make ready Star Anise
23. Prepare Javitri Strand: Whole (Roughly Crushed)
24. Get Nutmeg Powder
25. Get Shah Jeera
26. Get Cubeb/Kabab Cheeni
27. Prepare Kashmiri Red Chilli Powder
28. Get Plain Yoghurt: Well Beaten
29. Make ready Fresh Coriander & Mint Leaves: Finely Chopped
30. Take Ghee: In 2 Portions
31. Take Kewra Water
32. Take Rose Water
33. Take Saffron Strands: Immersed in 1/4 Cup Fresh Milk (Boiled & Warm)
34. Make ready Drops: Edible Meetha Ittar
35. Prepare Birista: Deep fried Onions

Steps to make Hyderabadi Prawns Dum Biryani with Raita & Komola Bhog:

1. Wash the rice 3-4 times & soak in the water for about 30-45 mins time- set aside, prepare the Birista: Heat up a kadhai/wok- Add in the sliced onions, deep fry until dark golden brown & then, strain to dish out- set aside
2. Wash & Clean the prawns- Apply some salt, turmeric powder & fresh lemon juice to it & coat it well enough & set aside for about 45-60 mins time, keep rest all other items handy & well prepared to start on with the cooking procedure
3. Now, in a Saucepan: Boil the soaked Rice with the measured water in the 1:2 Ratio (ie. Water should be the double if the raw rice measure)- Add in the salt & whole spices to the boiling water
4. Let the rice get cooked about 70-75% & then strain it & spread it to let it dry a bit & now, prepare the Prawns gravy for the Biriyani dish
5. In a frying pan: Add in the measured ghee (1/4 Cup) & allow it to heat up over the medium flame- Add in the tempering spices to it, allow it to release its fine aroma & then add in the chopped onions, sauté until translucent
6. Now, add in the chopped tomatoes, green chillies, turmeric & red chilli powder powders, salt & sugar & rest other ground spices & well sauté until the oil surfaces up & the gravy mixture releases nice aroma- (Add in some splashes of water, to avoid burning)
7. At this point: Add in the marinated prawns & keep stirring gently but continuously until nicely combined & well coated in the gravy- Cover & cook for about 5 mins time, stirring occasionally in between, check & adjust the salt (if required)
8. Turn off the flame once done: Now, it’s time to do the layering for the Biriyani…In a large heavy bottomed pan: Add in the 1st layer of rice, then sprinkle some crushed black peppers & Birista, some ghee, some Rose & Kewra Waters
9. 2nd layer is of the prawns…then, 3rd layer of rice again- spread it well over the prawns mixture/gravy…4th layer’s of the remaining prawns gravy & the final 5th layer is of the remaining rice again- spread over covering the prawns layer
10. Finally, on the top most layer of the rice- repeat the same process as that of the 1st layer of rice & lastly, goes in the saffron milk, chopped coriander & mint leaves & the rest of the ghee & splitted green chillies
11. Cover the pan with its own lid, tightly & put something heavy on its top or if any hole is there- close it with a clove inserting into the same
12. Put it on the high heat for about 3-5 mins time initially & then, reducing the flame to the low & allow it to cook for another 15-20 mins time in this slow heat/Dum…
13. Turn off the flame once done: let it sit on the hot oven, in the same way for another 10-15 mins time before serving it piping hot with a bowl of Curd/Mint Raita, some Salad & end this scrumptious meal with an equally delectable sweet dish
14. Enjoy the famous HYDERABADI PRAWNS BIRYANI AND CURD RAITA & KOMOLA BHOG

So that is going to wrap it up for this exceptional food hyderabadi prawns dum biryani with raita & komola bhog recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!